Description
This one-pan lemon herb chicken is fresh, healthy, and perfect for meal prep. Juicy chicken, roasted veggies, and a bright lemon vinaigrette make an easy weeknight dinner with minimal cleanup.
Ingredients
For the Pan
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3–4 boneless, skinless chicken breasts
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1 lb red potatoes, diced into 1-inch pieces
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1 lb carrots, peeled and cut into sticks
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1 lb asparagus, woody ends removed
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2 cups cherry tomatoes
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1 lemon, thinly sliced
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Fresh rosemary & parsley, for garnish
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Ground black pepper, to taste
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Extra olive oil, for drizzling
For the Lemon Herb Vinaigrette
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½ cup olive oil
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¼ cup fresh lemon juice
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1 teaspoon lemon zest
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3 tablespoons white wine vinegar
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1 teaspoon Dijon mustard
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½ teaspoon salt
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Pinch of ground black pepper
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1 teaspoon fresh rosemary, minced
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1 teaspoon Herbs de Provence (lavender optional)
Instructions
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Preheat & prep. Preheat oven to 400°F (200°C). Lightly drizzle olive oil over a large sheet pan.
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Mix the vinaigrette. In a small bowl, whisk olive oil, lemon juice, zest, vinegar, Dijon, salt, pepper, rosemary, and Herbs de Provence until smooth and glossy.
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Prepare the veggies. Spread potatoes and carrots on the pan. Drizzle with a few tablespoons of vinaigrette and toss well. Roast for 15 minutes.
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Add chicken. Remove pan, nestle chicken breasts among veggies, and arrange asparagus, tomatoes, and lemon slices around everything.
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Finish roasting. Pour remaining vinaigrette evenly over the pan. Return to oven and roast 20 minutes, until chicken reaches 165°F and vegetables are tender.
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Garnish & serve. Sprinkle with fresh parsley, rosemary, and black pepper. Let rest 5 minutes before serving